wall street journal bestselling author
amy vansant bestselling author
USA Today bestselling author

I have a niece selling Girl Scout cookies, so even though I try very hard not to eat them, I had to buy them. (I used to sell them, so I get it!)

So, what to do with them?

I made up this cake recipe for my mother who A. loves chocolate cake and B. eats Thin Mints by the sleeve. She said it turned out next-level delicious, and I tried it and have to humbly agree!! So if you have too many boxes of thin mints, here's a twist to use up a box!

Ingredients

  • 1 box (2 sleeves) of Girl Scout Thin Mints
  • 1 cup cake flour
  • 1 cup melted choc chips
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup  buttermilk
  • 1/2 cup vegetable or melted coconut oil
  • 2 large eggs
  • 2 tsp vanilla extract
  1. Blitz cookies in food processor into crumbs
  2. Put ASIDE ¼ cup of crumbs
  3. Mix all dry then all wet ingredients, then combine.
  4. Put into a 9x12 pan because you're too lazy to do a layer cake and they always turn out lopsided
  5. Bake 350 for 30 minutes more or less or until a toothpick comes out clean.

Icing

  • 1/2 cup (1 stick) butter softened
  • 8 oz cream cheese softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar

Mix, spread on cooled cake and then sprinkle the crumbs you put aside on top!

I imagine you could do the same recipe with the peanut butter cookies for a chocolate peanut butter cake...

Your Moment of Archie

More evidence I may be in over my head with Archie... This paired with the bags under my eyes sort of says it all..

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